We interrupt the regularly scheduled program of videos starring mainly my cat, to do a little post on one of my other favorite things. Tacos (Spanish for ‘tacos’). Sissy and I (with a little help from Bob Seger, who regularly provides the tunes for my cookery) made Crispy Shrimp Tacos with Mango Salsa last night, and they.were.delicious. We adapted the recipe a little to suit what we had around the kitchen and what veggies were left in my fridge, before they died a slow and painful death like so many of their veggie friends before them.
- 1 bag of shrimp (~1/2 lb, we used cooked/frozen ones because I had a bag in my freezer, however, I imagine fresh would work better)
- enough vegetable oil to coat the shrimp in a shallow pan
- 1/4 tsp cumin
- 1/4 tsp garlic powder
- 1/4 tsp garlic salt
- 4 tablespoons of flour (you may need more, depending on shrimp size/quantity.
- 1 mango, chopped
- 1 avocado, chopped
- 1/2 zucchini, chopped (you can add as much zucchini as you like, but I wasn’t about to run to Jewel to grab another half)
- 1/2 tomato, chopped
- 1-2 limes
- pepperjack cheese (unfortunately all we had to work with was mozzarella, which worked in a pinch, but pepperjack would have been delicious)
- salt/pepper to taste
The garlic salt/cumin/garlic power were combined, and set aside while we cleaned and de-tailed the shrimp (just kidding, we forgot to de-tail the shrimp, but it should been done, because crunchy shrimp tail tacos just aren’t for everybody).
The shrimp were dried, then got a sprinkling of the spice mixture. While the vegetable oil heated in the pan, the shrimp got dredged through flour, and when the oil was a-bubblin hot, we put the shrimp in on one side, and flipped them after about 30 seconds (our shrimp were already cooked, but if they were raw, you would leave them in for 2-3 minutes for each side).
We heated up the tortillas on the stove flame, added the shrimp, the mango salsa, cheese, and a spritz of lime.